Friday, May 20, 2011

Hello from Atlanta, where I'm hard at work eating and drinking my way around the 1st Annual Atlanta Food and Wine Festival. Been having a great time, and can't wait to share some of the great things I've tasted with you, hopefully in video form.

In the meantime, here is a little Ham and Eggs video I did before I left. Sure it tastes the same as if you cooked them separately, but that's really not the point. This looks cool, and besides, you only need one pan. Enjoy!

What could you use instead of ham to get the same result? Do you think taking a clump of spinach and starting the saute that you could lay the egg on it once you have flipped it? I am thinking that might work. Thanks.

Hey Chef John, In Germany this 'dish' even has a name! Once you put that ham and egg on a piece of toast with a slice of melted cheese on top it is called 'Strammer Max' (which translates 'burly Max') You fry the toast and melt the cheese just like you did here in one pan with the lid on. JUst a fun fact you might wanna forget about real soon! :) Or you call your methode "burly John"!

Recipe works equally well with bacon. Cook the bacon, then drain off some of the fat before adding the eggs. I always wondered why this method was never popular enough to be offered on a restaurant menu.

I made these for breakfast last Sunday with farm-fresh eggs and honey ham slices- fabulous! A fried egg, without the guilt. This is definitely going to be a regular menu item at our house and am looking forward to making them for our next houseguests. Thanks John - I just love learning new techniques.

I just made this and I think I ran into the same problem as Elaine Livingston. I cooked the ham like you showed but when I added the eggs they slid right off the ham. I made the best of it anyway and made a egg & ham sandwich. :)